Sweet Potato Casserole with Maple Pecan Topping

Anyone who loves sweet potato casserole knows that this dish is typically made with butter, brown sugar, flour, and even more butter and brown sugar to top it all off! This makes for one heavy dish! When you taste this Dashing Dish version of a sweet potato casserole, I can promise that you will be in full agreement! I added butternut squash, which not only lightens the calories of the dish, but adds a subtle sweetness. Combine these wonderful fall flavors with cinnamon, maple syrup, and pecans, and you have one mouth watering dish that is sure to please even the toughest critics!

Nutritional Info

WWP+ (per serving)

4

Servings

8

Calories

174

Fat

6 g

Carbohydrate

25 g

Fiber

6 g

Sugar

2 g

Protein

5 g

Method

The estimated total time to make this recipe is 45-60 minutes.

1

Heat oven to 400 degrees. Pierce sweet potato and butternut squash several times with the times of a fork or knife (this lets steam out while baking). Place the sweet potatoes and butternut squash on a large baking sheet lined with foil. Bake until tender, about 40-45 minutes. Turn oven down to 375 degrees, and spray a large (9×13 inch) casserole dish with cooking spray. Gather ingredients.

Katie's Tip

Make this dish the day before, and bake just before serving to save time!

Method

1

Heat oven to 400 degrees. Pierce sweet potato and butternut squash several times with the times of a fork or knife (this lets steam out while baking). Place the sweet potatoes and butternut squash on a large baking sheet lined with foil. Bake until tender, about 40-45 minutes. Turn oven down to 375 degrees, and spray a large (9×13 inch) casserole dish with cooking spray. Gather ingredients.